Top Rated Yellow Squash Recipes

I decided to forgo the traditional chicken pot pie — you know the one full of chicken, peas, carrots, and celery. I wanted this one to be a little French.
The saucy sauce that brought the dish together was made with a little olive oil, butter, flour, chicken stock, and an abundance of fresh tarragon — the French part of the dish. Don’t all French recipes seem to use so much tarragon? The tarragon seemed to make what can otherwise be a heavy meal light. The pot pie was fresh-tasting, and the vegetables were still slightly crisp, not overcooked.
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This is a very basic recipe that I have used for baby racks of lamb (allowing one per person) in place of the larger racks, and have sautéed rather than roasted the vegetables. If finishing the vegetables on top of the stove seems like too much work at the last minute, feel free to finish them in the oven along with the lamb. Just be sure that you blanch the onions, carrots, and eggplant; otherwise they will not be cooked enough with the quick sauté (or roast).

Summer squash have a high water content, so you usually don't need to add extra liquid to thin the purees. The higher water content, though, means yellow squash and zucchini don't freeze as well as other purees.